Description
This Ultimate Veggie Burger with Pickled Carrot Slaw is a mouthwatering, wholesome plant-based meal combining hearty Portobello mushrooms, sweet potatoes, and quinoa to create juicy, flavorful patties. Served on toasted buns with a tangy, lightly spiced carrot slaw and a creamy chili mayonnaise, this recipe offers a perfect balance of textures and zesty flavors. Ideal for a satisfying vegetarian lunch or dinner, it features simple ingredients and straightforward frying techniques that deliver a delicious homemade veggie burger experience.
Ingredients
Scale
Burger Patties
- 2 tsp vegetable oil, plus extra for frying
- 1 small onion, diced
- 2 garlic cloves, chopped
- 2 large Portobello mushrooms, finely chopped
- 2 small sweet potatoes, peeled and diced
- 150g cooked quinoa
- 1 large beetroot, grated
- 1 egg, beaten
- 2 tbsp chopped coriander
- Zest of 2 limes
- 4 tbsp plain flour, plus extra for dusting
Pickled Carrot Slaw
- 1 large carrot, thinly shredded
- 2 tbsp rice wine vinegar
- 1 tsp golden caster sugar
- 1 tsp salt
Chilli Mayonnaise & Assembly
- 2 tbsp mayonnaise
- 1 tbsp chilli sauce
- 4 burger buns, lightly toasted
- 2 handfuls rocket or spinach leaves
Instructions
- Prepare the Vegetable Base: Heat 2 tsp vegetable oil in a medium frying pan over medium heat. Add the diced onion, chopped garlic, and finely chopped Portobello mushrooms. Season with salt and pepper and fry for about 5 minutes until the mixture is soft and fragrant.
- Cook and Mash Sweet Potatoes: Place peeled and diced sweet potatoes into a microwave-safe bowl, cover with cling film, and microwave on high for 5-6 minutes until tender. Mash the cooked sweet potatoes and add them to the pan with the onion and mushroom mixture. Stir well and transfer everything to a large mixing bowl to cool.
- Mix Burger Patty Ingredients: To the cooled vegetable mixture, add the cooked quinoa, grated beetroot, beaten egg, chopped coriander, lime zest, 4 tbsp plain flour, and season with salt and pepper. Mix the ingredients thoroughly using your hands until fully combined.
- Shape and Chill Patties: Divide the mixture into four equal portions and shape each into a large burger patty. Lightly dust each patty with flour and place them on a tray. Chill the patties in the refrigerator for 30 minutes to firm up, which helps them hold their shape during cooking.
- Pickle the Carrot Slaw: In a small bowl, combine the thinly shredded carrot with rice wine vinegar, golden caster sugar, and 1 tsp salt. Stir to combine, cover the bowl, and let the carrot pickle until ready to serve. This adds a bright, tangy contrast to the burgers.
- Prepare Chilli Mayonnaise: Mix the mayonnaise and chili sauce together in a small bowl to create a spicy, creamy condiment for the burgers.
- Cook the Burger Patties: Heat a frying pan over medium-low heat and pour in a thin coating of vegetable oil. Add the chilled burger patties and fry gently for about 7 minutes on one side until browned. Carefully flip each patty and cook for an additional 7 minutes on the other side, allowing the centers to cook through slowly without burning the exterior.
- Toast Buns and Assemble Burgers: While the patties cook, lightly toast the burger buns until golden. Drain the pickled carrot slaw. Spread each bun with a generous brush of the prepared chili mayonnaise, then layer on a handful of rocket or spinach leaves, a cooked veggie burger patty, and finish with a heaping of the pickled carrot slaw. Serve immediately for best flavor and texture.
Notes
- To ensure the burgers hold together, chilling them before cooking is essential.
- If you prefer a vegan version, substitute the egg with a flax egg or mashed chickpeas and use vegan mayonnaise.
- Microwaving sweet potatoes speeds up cooking, but they can be boiled or roasted if preferred.
- Maintain medium-low heat when frying patties to prevent burning while allowing thorough cooking.
- Pickled carrot slaw can be made a few hours ahead to develop deeper flavor.
- Feel free to customize toppings with avocado slices, cheese, or your favorite burger additions.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Vegetarian
Keywords: veggie burger, vegetarian burger recipe, homemade veggie burger, pickled carrot slaw, healthy burger, quinoa burger, Portobello mushroom burger
